Slice the Italian sub roll lengthwise, leaving a small hinge if you prefer. Toast lightly (optional) in a toaster oven or on a skillet until golden and just crisp, about 2-3 minutes per side.

Make dressing

In a small bowl, whisk together mayonnaise, yellow mustard, olive oil, red wine vinegar, dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper until smooth and slightly emulsified.

Spread about 2 tablespoons of the dressing evenly on the bottom half of the toasted roll and a thin layer on the top half to keep the sandwich moist and flavorful.

Cheeses

Place 3 slices of provolone on the bottom half of the roll, slightly overlapping. Sprinkle or place the 1 oz mozzarella atop the provolone to add a melty texture.

If you prefer the cheeses slightly melted, place the assembled bottom half under a broiler or in a 350°F (175°C) oven for 1-2 minutes until cheese softens — watch closely to avoid burning.

Meats

Layer the meats over the cheese: start with 3 slices of Genoa salami, then 3 slices of capicola, and finish with 3 slices of mortadella. Fold slices slightly so they fill the roll fully and create air pockets for texture.

Veggies & Toppings

Place shredded lettuce on top of the meats. Add the 2 tomato slices, season them lightly with 1/8 tsp salt and 1/16 tsp black pepper to enhance flavor.

Add 3 rings of red onion, 3 sliced pepperoncini, and optional banana pepper rings evenly across the sandwich for brightness and a mild heat.

Optional Garnishes

Sprinkle 1 teaspoon grated Parmesan or Pecorino over the vegetables and tuck 2 fresh basil leaves in if using for aromatic finish.

Finish & Serve

Close the sandwich and press gently to compact ingredients. For a warm, slightly pressed sub, wrap tightly in foil and heat in a 350°F (175°C) oven for 5-7 minutes. Remove foil, slice in half on the diagonal, and serve immediately.